Tangy Tomato Pasta
A tangy tomato pasta full of herbs and spices.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 8 oz. thin spaghetti $0.97
- 3 Tbsp olive oil $0.36
- 1 clove garlic $0.08
- 1/2 tsp dried basil $0.03
- 1/2 tsp dried oregano $0.03
- 1/2 tsp salt $0.02
- 1/4 tsp dried rosemary $0.02
- 1/4 tsp dried thyme $0.02
- a pinch crushed red pepper $0.02
- a few cranks pepper mill $0.02
- 3 oz. tomato paste $0.26
- 1/2 tsp honey $0.02
- 3 oz. feta cheese $1.31
Fill a large pot with water and bring to a boil over a high flame.
While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about 1/2 cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a 1/4 ounce more of feta over top of each serving. Enjoy!